The various delicacies on display at the Street Food of Messina. Our cameras take you inside the houses to let you discover what is so succulently prepared by the various exhibitors.
The diced tuna
The little house n° 50 with Francesco Arena and Carmelo Ferreri: diced tuna served in a sandwich with stracciatella, lettuce and a pepper and orange sauce. The tuna is pan-fried with a little oregano, salt and lemon zest.
The delicacies of the Old Cart
Sandwich with porchetta from black pigs raised in Caronia in a semi-wild state
The Principe Pane Bianco pastry shop
Here is a single portion, three chocolate mousse (white, milk, dark) with puffed rice brittle and Nutella. We are in the fourth generation, it all starts from my great-grandfather who was a candy maker and then my grandfather continued the family business.
Emiro’s black arancino
The new Sanremo arancino with Venere rice and inside pistachio pesto, whole toasted almonds and black truffle. And then the classic Nebrodi black gold with pork ragout, porcini cream soup and pistachio grains.
From Tuscany to Messina
A Chianina burger with typical Tuscan sauces: green sauce (parsley, basil, capers and anchovies) and garlic sauce which is a sauce made with a particular garlic, very sweet and more digestible.
The Fish Mar sandwich
Sandwich with “annamurato” swordfish, aubergines, olives, purple cabbage, iceberg, mint and clay sauce.
Popped mussels: a cooked mussel that retains all its organoleptic properties and with a much more intense flavour. It is presented to customers in a simple way with a few pieces of lemon.
Friscu Blue Oasis
The brioche with ice cream: pistachio, gianduia and hazelnut.
The students’ dish: rizzuola, the typical Palermo dish. Fried brioche stuffed with arancini ragù.